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The traditional unniappam made with a twist as i added some dates for that extra colour and richness, and it worked.....
INGREDIENTS:
- Rice powder – 1 cup
- Jaggery / brown sugar – ½ cup
- Dates chopped – ½ cup
- Banana – 2
- Cardamom pwd – 1 tsp
- Salt – as req
- Coconut cut into small pieces – 2 tbsps
- Coconut / vegetable oil – for deep frying
- Baking soda – ¼ tsp
METHOD:
- Melt the jaggery in ¼ cup water with cardomam pwd…do the same if you are using brown sugar.Once the jaggery / sugar melts completely, strain and keep aside.
- In a food processor add the rice, banana, dates, salt, baking soda and the sugar syrup/ jaggery syrup to this and blend. If water is less add enough water as to make the batter the consistency of idli batter.
- In a pan pour a tbsp of oil and sauté the coconut pcs till golden brown.
- Add this to the beaten batter,mix well and keep for 1 hr to ferment.
- In a unniappam kadai pour oil as much to fill all the unniappam cups to the brim.
- When oil is hot lower the flame and pour a tbsp of batter into the unniappam cups.
- When they start to leave the sides, flip over and cook on the other side.
- When both sides are brown remove from oil and place ona napkin to soak the excess oil.
- Serve when slightly warm.
